Here’s another recipe from Wegman’s Menu magazine, and this one calls for grilling outside. I chose not to grill, but to instead, use my oven. It’s so simple, and just calls for a few items from your grocery store. You can get these items at other grocery stores, I am sure. If you can’t find an artichoke & asagio dip, find something similar, because that’s what MAKES this dish. And you’ve got to get the naan. Pita would be OK in its place, but it won’t be as good. So I tried broiling these pizzas (I made 4) directly in my oven, but the cheese started spilling over and making things smoky. So I had to put them all on baking sheets. But they still turned out well. In fact, they were AWESOME. The artichoke dip + the bruschetta + the mozzarella + the naan? Heaven. *Note: in the pic, I left the spinach off one pizza, just in case Liam liked that one better.

Toss spinach with olive oil; season to taste with salt and pepper. Set aside.
Spread each naan with 2 Tbsp artichoke dip; top with 1/2 spinach; 1/2 of bruschetta and mozzarella slices. Season to taste with salt and pepper.
Spray foil with nonstick spray; place on grill. Reduce heat to MEDIUM. Place naan pizzas on foil; cover grill. Cook 7-9 min, occasionally checking for flare-ups, until toasted but not burnt.
Quarter pizzas; serve immediately.